Walk through the produce section in any commercial grocery store and it is likely you will see many strange fruits and vegetables. Many exotic fruits and vegetables are available year round and there is a great variety to choose from. Tropical fruits and vegetables are being imported from places like South America, China, Japan, and California to commercial grocery stores daily. It may be tempting to try these exotic foods but many of us do not know how to prepare them. Here are some tips on properly choosing exotic fruits and vegetables and some suggestions on preparation.

Tropical foods can be a much welcomed addition to any standard diet. Unfortunately, if you don't know how to prepare the food it can be a bad experience for your taste-buds. Each exotic fruit and vegetable has a flavor, distinguishable from all others that can be used to enhance salads, baked goods, soups and stews, or may be eaten fresh without cooking. Exotic fruits and vegetables are generally available year round, depending on your location and the type of fruit or vegetable. Organic markets may have a better selection of exotic fruits and vegetables than a commercial grocery. When looking for exotic produce check health food stores, farmers markets, and commercial groceries.

VEGETABLES
Tropical vegetables like Jicama, Fennel, and Kohlrabi can be found just about anywhere. Most varieties of exotic vegetables are available during the summer and early fall, but may also be available at other times. Many rare fruits and vegetables are now grown in California making it easier for Americans to buy year round.

Jicama - This vegetable is native to South America and is used in many traditional dishes. Jicama is kind of like a cross between a potato and an apple, but it is not particularly sweet. Jicama is firm and with a tough brownish-gray skin and kind of looks like a large brown radish. Sometimes Jicama is called a Mexican potato or yam. Jicama is generally served raw, but can be blanched, fried, or baked. When choosing a Jicama look for a medium size that is not cracked or shriveled, and is free of blemishes. Jicama should be hard like a raw potato and can be stored at room temperature for 2-3 weeks. Use a paring knife or peeler to remove the skin and cut into sticks, cubes, or slices. Jicama is crunchy and juicy like an apple with white flesh, and kind of bland like a potato. Jicama can be a great addition to salads and coleslaw or may be eaten alone.

Kohlrabi - Kohlrabi

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